O-Noh-Khauk-Swe

Description:
In English meaning Coconut Chicken Noodle Soup. This coconut soup is one of Burmese dishes. The first time I tried this was probably 2 years ago when one of my colleagues brought this dish to work. Recently, my other Burmese colleague brought some to work and I thought of making it at home.

I suppose this coconut soup is like a simple laksa noodle. My version is slightly thickened with chick pea puree. The seasoning is amazingly very simple if you compare it to Malaysian or Indonesian laksa but the taste is still very tasty. Chick pea crackers are just a good compliment to the dish. Here is my version of the Coconut Chicken Noodle Soup.



Ingredients:
600 g chicken thigh fillet, cut into big chunks

3 small onions, pureed with 1 Tbsp water and 3 Tbsp oil

5 Tbsp tinned chick peas, drained, pureed with 3 Tbsp water and sieved

400 mL coconut milk, Kara
1500 mL water
1.5 Tbsp fish sauce or to taste
1.5 Tbsp sweet paprika powder
1 tsp sugar
0.5 tsp chilli powder
0.5 tsp turmeric powder
0.25 tsp white pepper
salt to taste

500 g fresh egg noodle

Lemon wedges, chilli powder, onion spring



Directions:
Saute onions until fragrant and water is mostly evaporated. Add chicken and cook until change colour.

Add coconut milk, water, chick pea puree and the seasonings. Bring to boil then cook until chicken is fully cook on medium low heat, about 5 minutes. Stir occasionally.

Take the chicken pieces out from the soup and either shred the meat or cut it into small pieces about 0.3 x 1 x 1.5 cm. Put the chicken back to the soup and simmer for another 3 minutes.

Prepare the noodle according to the instruction on the packet.

Take some noodle and put it in a bowl. Serve with the soup, lemon and onion spring slices. Add chilli if desired.